Pakistani Chicken Wok

Note

This article follows simple steps and plain words. Read each section to make Pakistani Chicken Wok easily.

introduction

This Pakistani Chicken Wok is a quick, bold dish with spices, tomatoes and curd. You cook chicken in ghee and finish with fresh coriander and ginger. It goes well with flatbreads. If you like more chicken ideas, check this collection of chicken recipes for inspiration.

why make this recipe

Make this recipe when you want a tasty, fast meal. It uses few ingredients and gives a rich, spicy flavor. It is great for family dinners and pairs well with roti, naan or paratha.

how to make Pakistani Chicken Wok

Heat ghee in a karahi or wide pan. Fry a green chilli briefly and take it out. Add chicken and stir. Add salt, garlic paste and optional chicken powder. Cook on high for five minutes. Add tomatoes, cover and cook until tomatoes soften. Mix in whisked curd and cook until oil separates. Add black pepper, cumin and coriander powder then mix. Add the fried chilli, chopped coriander and julienned ginger, cover and cook two more minutes. Serve hot.

Ingredients :

1/4 Cup Ghee
1 Green Chilli
500g Chicken
1/2 tbsp Salt
1 tbsp Garlic Paste
1/2 tsp Chicken Powder (optional)
3 Tomatoes
1/2 Cup Whisked Curd
1 tsp Black Pepper Powder
1 tsp Cumin Powder
1/2 tsp Coriander Powder
Chilli, Coriander and Julienned Ginger for Garnish

Directions :

1. Heat ghee in a karahi.
2. Fry a chilli and remove it.
3. Add chicken and mix well.
4. Add salt, garlic paste and chicken powder. Mix well. Cook for 5 mins on high flame.
5. Add tomatoes. Cover and cook till tomatoes are soft.
6. Add whisked curd. Cook till oil separates.
7. Add black pepper powder, cumin powder and coriander powder. Mix well.
8. Add fried chilli, chopped coriander and julienned ginger. Cover and cook for 2 mins.
9. Enjoy with roti, paratha or naan!

how to serve Pakistani Chicken Wok

Serve hot from the pan. Spoon it over roti, paratha or naan. Add extra chopped coriander and a few slices of fresh chilli on top. For a full meal, serve with a simple salad or raita.

how to store Pakistani Chicken Wok

Cool the dish to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. Reheat on low heat with a splash of water or ghee. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Pakistani Chicken Wok

• Use full-fat curd for best richness.
• Cook on high flame at first to seal the chicken, then lower as needed.
• Fry the green chilli briefly to add smoky heat without burning.
• If the curry is too thick, add a little water while reheating.
• For a different texture or side ideas, see this baked chicken recipes page for inspiration.

variation (if any)

• Make it spicy: add extra chopped green chillies or red chili flakes.
• Make it milder: reduce black pepper and remove the fried green chilli.
• Add vegetables: toss in bell peppers or sliced onions when adding tomatoes for more bulk.

FAQs

Q: Can I use bone-in chicken?
A: Yes. Increase cooking time until the chicken is fully cooked and tender.

Q: Can I use oil instead of ghee?
A: You can. Ghee gives a richer taste, but oil will also work.

Q: Is chicken powder necessary?
A: No. It is optional. Use it only if you like extra chicken flavor.

Q: Can I make this on a stove other than a karahi?
A: Yes. Use any wide pan or skillet you have. Cook the same way.

Q: How do I know when the oil separates?
A: You will see droplets of oil rising and a thin oily layer on the surface. The curry will also look richer and slightly thicker.

Conclusion

For a similar classic Pakistani style dish, see this detailed Pakistani Chicken Karahi (Easy & Authentic) – Tea for Turmeric.

Pakistani Chicken Wok

A quick and bold Pakistani dish featuring chicken cooked with spices, tomatoes, and curd, finished with fresh coriander and ginger, perfect for serving with flatbreads.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Pakistani

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1/4 Cup Ghee Use full-fat ghee for best results.
• 1 Piece Green Chilli Fry briefly for smoky heat.
• 500 g Chicken Bone-in chicken can be used, increase cooking time.
• 1/2 tbsp Salt
• 1 tbsp Garlic Paste Adjust to taste.
• 1/2 tsp Chicken Powder Optional for extra flavor.
• 3 Pieces Tomatoes Chopped, to soften.
• 1/2 Cup Whisked Curd Full-fat is recommended.
• 1 tsp Black Pepper Powder Adjust for spiciness.
• 1 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• To Taste Pieces Chilli, Coriander and Julienned Ginger For garnish.

Method

 

Preparation

1. Heat ghee in a karahi or wide pan.
2. Fry a green chilli briefly and remove it.
3. Add chicken and stir well.
4. Mix in salt, garlic paste, and optional chicken powder, then cook on high for 5 minutes.
5. Add chopped tomatoes, cover, and cook until softened.
6. Stir in the whisked curd and cook until oil separates.
7. Add black pepper, cumin, and coriander powder, then mix well.
8. Fold in the fried chilli, chopped coriander, and julienned ginger; cover and cook for 2 more minutes.

Serving

1. Serve hot from the pan, spooned over roti, paratha, or naan.
2. Add extra chopped coriander and slices of fresh chilli on top.
3. For a complete meal, serve alongside a simple salad or raita.

Notes

Allow dish to cool before storing. It can be kept in an airtight container in the fridge for 3 days or frozen for 2 months. Reheat with a splash of water or ghee if needed.